Tomatoes 2
Onion 1
Ginger-garlic paste 1 tsp.
Green chilli 2
Corinader leaves 2 tbsp.
Curry leaves 1 tbsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Sugar 2 tsp.
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Cut onion, tomatoes and green chilli into small pieces.
2. Heat oil (1- 1/2 tbsp.) in a pan. Add cumin seeds and green chilli and fry for about 1 min.
3. Add pieces of onion, tomatoes, ginger-garlic paste, sugar and salt and cook until tender.
4. Remove from heat. On cooling, blend it in an electric blender along with the coriander leaves to make paste of medium consistency.
5. Heat remaining oil (1/2 tbsp.) in a small frying pan. Add mustard seeds and curry leaves. Fry until the seeds start splattering.
6. Add black pepper powder and red chilli powder. Pour over the tomato paste and stir well.

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Black pepper powder 1/4 tsp.
Roasted cumin powder 1 tsp
Cloves 2-3
Warm water 2 cups
Vegetable oil 1 tsp.
Salt to taste

Method:

1. Remove the seeds from tamarind and soak it in water for 20 to 30 minutes.
2. Heat oil in a pan and add cloves. Fry for about 30 secs.
3. After half an hour, take out the pulp from the tamarind and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4. Cook the tamarind mixture for 5 minutes on medium. Remove from the gas and let it cool.
5. On cooling, blend the contents in a blender..
6. Strain and cook until it becomes thick.

Raw firm mangos (medium) 4
Mustard oil 2 cups
Mustard seeds 1/2 tbsp.
Aniseed 1 tbsp.
Nigella seeds 1 tbsp.
Fenugreek Seeds 1 tbsp.
Red chilli powder 3 tbsp.
Turmeric Powder 1 tbsp.
Salt 1/4 cup

Method:

1. Cut each mango into 8 pieces. Put the mango pieces in a clean, dry earthern jar and add salt to it. Shake well. Keep in sun for one day.
2. Mix all the ingredients mustard seeds, aniseed, nigella seeds and fenugreek seeds, red chilli powder and turmeric powder.
3. Heat mustard oil well until smoky and then let it cool.
4. Mix all the ingredients and salted mango pieces thoroughly either with clean dry hands or clean dry spatula. Pour half oil and shake the jar so that all the mango pieces get properly coated with pickle masala and oil. Press firmly and pour the remaining oil. There should be enough oil so that all the mango pieces dip well in oil.
5. Close the mouth of jar with muslin cloth and keep in sun for 12-15 days before use. Stir and shake the jar carefully, atleast once in a day

Dates 4 nos
Raisins (Kishmish) 10 gms
Chillies 3 nos
Jaggery 1 no

Method:

1. Fry raisins and chillies in oil.
2. Remove seeds from dates. Make paste of all the ingredients.

Serve along with rice or any other cereals.

Ginger
Lemon
Green Chilli
Salt

Method:

1. Crush ginger, green chili and salt together.
2. Then pour lemon juice and serve.

Green chilli 200 grams
Lemon juice 1/2 cup
Red chilli powder 1 tsp.
Fenugreek seeds 1/2 tbsp.
Mustard seeds 1/2 tbsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 2 tsp.
Salt to taste
Vegetable oil 3 tbsp.

Method:

1. Powder the mustard seeds and fenugreek seeds and mix with red chilli powder, turmeric powder, cumin powder and salt.
2. Cut green chillis into thin slices and dip in lemon juice. Keep for an hour.
3. Make the oil slightly warm and add all the spices ( step 1).
4. Add this to the green chillis dipped in lemon juice and stir well.
5. Put the chilli pickle in a glass bottle and use after 4-5 days.

2 onion(s) chopped
½” piece ginger chopped
2 green chilli(es) chopped
1 teaspoon(s) cumin seeds
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.

4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1″ piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

2 tablespoon(s) grated coconut
2 flake(s) garlic peeled and chopped
½” piece ginger peeled and chopped
6 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of cumin and mustard seeds
1 tablespoon(s) chopped onions
1 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Fry briefly till they splutter and pour them on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Crispy Cheese Rolls (Cheese Kurkure) or any other snacks / starters of your choice.